We are in search of an Executive Chef who will be responsible for overseeing the daily operations of the project's restaurant and kitchens. Develop menus, food purchase specifications and recipes for all units. Develop and monitor food and labour budget for the department. Maintain highest professional food quality and sanitation standards across the Project.
Please note by registering your details for this Talent Pool you acknowledge a potential, future relevant role within ATS and that this is not an active vacancy. Our business recruits throughout the year, and job roles will become live at different times in different locations. By applying you will be considered for all similar roles within our business
As a leading African Integrated Workplace Management Solutions Provider, Tsebo Solutions Group offers clients reduced costs, risk and complexities together with increased quality, efficiency and productivity. We specialise in Catering, Facilities Management, Cleaning and Hygiene, Pest Control, Protection, Energy, Procurement, Workspace Design, Engineering, Remote Camps, and more. Developing our people – the heart of Tsebo – is the foundation of our purpose. The result is a knowledgeable workforce that is in touch with every nuance of our clients’ needs. DOWNLOAD OUR ONE-PAGER to find out more about who we are in a nutshell.
- Oversee all kitchen operations, including meal preparation, hygiene, cleanliness, and equipment upkeep.
- Design, cost, and regularly update menus in line with seasonal availability and quality standards.
- Ensure food quality, portion control, presentation, and compliance with 5-star service standards.
- Enforce statutory hygiene, food safety, SHEQ, and HACCP requirements at all times.
- Manage procurement, ordering, stock control, stock rotation, and participation in regular stocktakes.
- Lead, train, and manage kitchen staff to improve skills, productivity, and performance.
- Plan staffing levels in line with business demand and service level agreements, including time and attendance.
- Maintain sound financial controls, including food costing, GP monitoring, profitability initiatives, and promotions.
- Liaise daily with management on operations, special functions, reporting, and administrative requirements.
- Manage client and guest relations, staff meetings, performance reviews, and respond effectively to feedback
- Demonstrated leadership capability with a strong sense of innovation, accountability, and commitment to the role.
- Sound financial and business acumen, with a clear understanding of food cost control, labour efficiencies, and profitability.
- Proven culinary expertise, including experience in preparing multiple cuisines.
- Strong practical knowledge of modern kitchen operations, including the use of ranges, ovens, and commercial kitchen equipment.
- Excellent food preparation, cooking, and quality assurance skills.
- Strong communication, teamwork, and interpersonal skills, with a customer-focused and client-service mindset.
- Effective planning, organisational, and time-management skills in fast-paced environments.
- Computer literacy with the ability to use basic office and operational systems.
- Solid risk management awareness, including food safety, operational risks, and compliance requirements
- Degree in food production or any equivalent combination of education and experience sufficient to perform job duties may be considered.
- Post qualification i.e. Associate Culinary Diploma or Degree; Professional Cookery or trade tested will be an added advantage
- At least 5 years working experience in varied kitchen positions within a similar environment.
- Must be strong in kitchen functions and administration, and be able to work all shifts when required.
- French speaking and added advantage
